Dedicated to a home cooked vegan lifestyle

olive oil

I made a taco casserole for dinner last night and was really craving some plain ol’ mexican rice to go alongside, then I realized I’d never made a vegan version before. Now that I know it’s super simple and delicious made with plain, fresh vegetable broth instead of an innocent little chicken’s life (aww, no :[ ) I’ll be making it more often. It’s a nice, easy addition to any mexican meal, and is a great filling meal stretching dish. I don’t know why it took me so long to make this… nom nom.

When it comes to hummus I’m not a star vegan child. I honestly don’t like plain ol’ hummus and my mom doesn’t either, so maybe she gave me the trait. I once stumbled upon this group of wild vegans (I’m looking at you, Reddit) and apparently they eat hummus daily, for a pleasurable snack. I felt like I was an outcast for not liking it. For a snack I go for some pecans, peanuts or a chunk of dark chocolate, granola, cranberries, pumpkin seeds, flax muffins, natural fig bars you know, toothy foods. So I got butt-hurt and decided I needed to at least try and be a better vegan example. I actually decided upon a hummus I like. Its got a typical hummus base, hit with a spike of smoky peppers. I enjoy it with carrot sticks, bell pepper slices and cauliflower.

I had some mushrooms, a bag of spinach and some bell peppers looking lonely in my kitchen so I decided I’d make a pasta dish. It was my first time making a pasta bake, ever. I basically threw together what I thought would taste awesome, and I think something good happened. See what you think, and feel free to add whatever you desire. Lastly, this makes a ton of food and freezes perfectly. You’re welcome.

I have made a total of around 5 or 6 different Shepherd’s Pie recipes over the last year. This is the first one where I actually said ” Wow, this is the one. ” So here you go. I was able to make 3 individual pot pies, and an 11 x 8 ” sized pie I believe. They came out gorgeous, so I will probably make more next week, honestly.

Honestly, I never ate many omelets. I never liked eggs to an extent that I would cook them on my own time. I would eat one every now and again, if it was available, but that’s about it. I was browsing the ‘net when I saw the idea for a vegan omelet. Why not? If anything I did it just as a ” HA HA ” to meat eaters, showing off our vegan breakfast rights and how delicious they can be. The best part is… you can stuff this thing with anything you have. Every time I make them, I cram them with a different thing.

It has been super cold today, so naturally I wanted something to warm us up after we went for our walk. This meal is super cheap, really easy, healthy and flavorful. I made two batches of it and switched some things around on the second go. Luckily, I have pictures of both so you can decide which one looks right for you to enjoy.

” Who’s bringing the green bean casserole ? ” is a commonly asked question around holiday gatherings in many homes. The week after Thanksgiving last year, around my first few months of going vegan, I made this casserole and thoroughly enjoyed it. It gave me a little hope that there could be some delicious vegan food in my future. At first it was looking pretty grim, but almost one year later, I still love this recipe.